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Author Notes: Browned Nutty specks of butter envelope your taste buds in this versatile frosting with a hint of Rum —Marisa R
Makes 1 cup
- 1/4 cup butter, unsalted
- 1 cup icing sugar
- 2 tablespoons dark rum
- In a small pan on medium low heat brown the butter on med. low heat. The butter will begin to separate and the milk solids will begin to sizzle. Allow the butter to brown but not burn. It will smell toasted. Pour into a small ramekin and refrigerate until hardened, about 2 hrs. Can be stored up to a week at this point. When ready to make frosting remove from refrigerator and allow to sit for 1hr at room temperature. Whip butter and icing sugar on low in a mixer. Add 2 tbsp. rum and whip the mixture together.
- This recipe was entered in the contest for Your Best Recipe for Frosting